Pineapples

3 ounces lemon flavored gelatin
1-cup sugar
1-tablespoon fresh lemon juice -- strained
1 cup whipped cream
1 pie shell -- 9" graham cracker

Bring pineapple to a boil in saucepan. Add Jell-o, stir until dissolved. Mix in sugar and lemon juice. Cool until almost stiff. Fold into whipped cream and pour into graham cracker pie shell. Chill about 1 hour.

Yields: 8 servings

Pineapple Pilaf
Recipe By: The Rice Council

1-tablespoon butter or margarine
1 cup sliced green onions
1/2 cup chopped walnuts
1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 cups cooked rice
1 (8 ounce) can pineapple tidbits -- drained

Heat butter in large skillet over medium-high heat.

Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly.

Yields: 6 servings

Chicken with Pineapple Salsa
Recipe By: The National Broiler Council

6 skinless boneless chicken breast halves
2 tablespoons cilantro -- chopped
2 teaspoons fresh ginger root -- minced
3/8 teaspoon salt -- divided
1 cup tomato -- diced, seeded, chopped roma
3/4 cup pineapple -- diced
1/4 cup green onion -- sliced
1 4 oz. can green chili -- drained
1 tablespoon lemon juice
2 tablespoons butter

Make pineapple salsa by mixing together in small bowl cilantro, ginger, 1/8 teaspoon of the salt, tomato, pineapple, onion, chiles and lemon juice; set aside.

In a frying pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 teaspoon salt. Sauté, turning about 6 minutes, or until light brown on all sides. Cover and reduce heat to medium-low.

Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with cilantro sprigs.

Yields: 6 servings

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